Apricot Ice Cream, Compote and Purée | Recipe by sousvidetools.com
If you're looking for a dessert that'll tickle everyone's taste buds try this delicious sous vide recipe. This fruity dish has something for everyone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Cooking tools:
- Ice cream maker
- Sous vide circulator
- Blender
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen scale
- Spoon
- Ladle
- Plastic wrap
- Freezer
- Refrigerator
- Stove
Ingredients
- 660ml of milk
- 120g of cream
- 70g of egg yolk
- 156g of sugar
- 2g of salt
- 250g of apricot, ripe
- 25g of sugar
- 100g of water
- 3g of agar agar
- 0.5g of xanthan gum
- 8 apricots
- 50g of sugar
- 50ml of water
- 1 vanilla pod, seeds scraped
- 200ml of champagne
- 1 gelatine leaf, soaked in cold water
- 8 Vanilla Pods, dried
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